Are you looking for a delicious, healthy, and easy weeknight dinner? Look no further! This gluten-free minestrone soup recipe is packed with fresh vegetables, hearty beans, and fragrant herbs, making it a perfect comforting meal for any time of year. It’s a fantastic example of homemade cooking that's both quick and satisfying, ideal for those busy evenings when you crave a healthy meal but don't have a lot of time. This recipe is naturally gluten-free, making it a perfect option for those with dietary restrictions, but also incredibly flavorful for everyone else. Let’s dive in!
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup green beans, trimmed and chopped
- 1 cup zucchini, chopped
- 1/2 cup small pasta (gluten-free, such as lentil or quinoa pasta)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese (optional, for serving)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
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Add the liquids and beans: Stir in the crushed tomatoes, vegetable broth, and cannellini beans. Bring the mixture to a simmer.
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Simmer the soup: Add the green beans and zucchini. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
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Cook the pasta: Stir in the gluten-free pasta and continue to simmer until the pasta is cooked through, according to package directions.
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Season and serve: Season the soup with oregano, basil, salt, and pepper to taste. Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese, if desired.
Cooking Tips for the Best Minestrone:
- Use fresh vegetables whenever possible: Fresh vegetables will give your soup a brighter flavor and more vibrant color.
- Don't overcook the vegetables: Overcooked vegetables will become mushy. Aim for tender-crisp vegetables.
- Adjust the seasonings to your liking: Taste the soup before serving and adjust the seasonings as needed. A squeeze of lemon juice can add a nice brightness.
- Make it ahead: This soup tastes even better the next day! Make a big batch and enjoy leftovers for lunch or dinner throughout the week. It freezes well too.
Variations:
- Add other vegetables: Feel free to add other vegetables you enjoy, such as diced potatoes, chopped spinach, or chopped bell peppers.
- Add protein: Include cooked chicken, sausage (ensure it's gluten-free if needed), or lentils for extra protein.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Stir in a dollop of coconut milk or heavy cream at the end for a richer, creamier soup.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Protein: 10-15g
- Fiber: 8-10g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This gluten-free minestrone soup is a simple yet satisfying recipe, perfect for a healthy and delicious meal. It’s a great way to use up leftover vegetables and is easily adaptable to your preferences. Enjoy!